Broccoli and Cauliflower Stem “Pasta”
You ever have one of those nights when you’re all ready to make dinner and then you realize that you’re missing one of the key ingredients? I know I have. Just today I realized that I don’t have enough beans to make the Enchilada Casserole and the Mac and Cheese with Pinto Beans that I have planned for tonight’s dinner and tomorrow’s lunch. So, I’ll improvise. The mac and cheese will likely end up with garbonzo beans. It may even end up as a better dish.
This happens to me with pasta sometimes. For all of the planning and organizing that I do, I still miss things. Or, something changes and I need an easy dish. Pasta’s a great one for that. But, when I’m out? Well, now that doesn’t matter so much. I have a solution.
Veggie scraps and stems don’t usually go to waste in our home, because I use them to make stock and then they’re composted. But, what if they could be used for eating?! I mean, there’s a ton of goodness that is being wasted, even if it is going towards the garden.
I sliced off the tough outer peel. Then, with a vegetable peeler (a mandolin would work here too), I sliced, or peeled them super thin.
Then they steamed for about 10 minutes. And, much to my delight, had the consistency and texture of fresh homemade cooked pasta.
The stems cooked up while some brussels sprouts roasted. I know that some don’t think they like brussels. I didn’t until a few years ago either. I suspect because I’d never had them roasted. For me, pretty much any veggie roasted will be a hit.
I tossed them with some olive oil, salt, and pepper. Super simple.
I thought that, rather than getting a baking sheet dirty, I might as well use an oven proof skillet and roast them in there. They turned out just perfect!
And then it all came together. A bit of butter, some olive oil, dijon mustard, and some seasonings were added to the pan. They didn’t have long to cook.
I took it off the heat, added those cooked “pasta” stems, and a good squeeze of lemon.
A handful of fresh parsley from the garden completed things.
I ate my portion and then picked out the rest of the brussels sprouts and ate them. Sometimes I have a hard time sharing.
- 1/2 lb. brussels sprouts, quartered
- 1 t olive oil
- to taste salt
- to taste pepper
- 2 1/2 - 3 C broccoli and cauliflower stems, thinly sliced or shaved (a veggie peeler works great)
- 3 T unsalted butter
- 1 T olive oil
- 1 t fresh rosemary (or 1/2 t dried), chopped
- 1/4 t dried thyme (or 1/2 t fresh)
- pinch cayenne
- to taste salt
- to taste pepper
- pinch ginger
- 1 clove garlic, minced
- 1 t dijon mustard
- 1-2 T fresh parsley, chopped
- 2 T lemon juice
- 1-2 T parmesan, shaved
- 2-4 T almonds, chopped
- Pre-heat the oven to 425F. Toss brussels sprouts with 1 t olive oil, salt, and pepper. Place in an oven proof skillet cut side down. Roast for 10 minutes, flip carefully to the other cut side, and roast for 7-10 minutes more.
- Bring 1" water to a boil in a pot with a steamer basket and lid. Place shaved stems in the steamer basket and cover. Steam for 5-10 minutes, or until tender.
- Remove skillet with brussels sprouts from the oven. Place on the stove top (being careful of the handle which will be very hot). Add butter through dijon, and cook over medium-low heat for about a minute, stirring often. Remove from heat. Add parsley, lemon juice, and steamed stems. Taste and adjust seasoning if needed.
- Serve topped with parmesan and almonds.